Recipe of Award-winning Pasta frola o Pastafrolla
Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pasta frola o pastafrolla. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Pasta frola o Pastafrolla is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Pasta frola o Pastafrolla is something which I have loved my entire life. They’re nice and they look wonderful.
Pasta frola is a wonderful dessert made with a cookie-like shortbread crust and dulce de membrillo (quince paste) filling. Pasta frola is another example of the influence of Italian food on Argentinian and Uruguayan cuisine - its name comes from the Italian word for the shortbread crust, pasta frolla, that is used to make Italian crostate (jam pies). ). The filling has evolved to match South. Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy.
To begin with this recipe, we have to prepare a few components. You can cook pasta frola o pastafrolla using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pasta frola o Pastafrolla:
- Prepare 200 g harina 0000
- Take 100 g azúcar
- Make ready 8 g polvo de hornear
- Get 100 g manteca
- Get 1 cdta esencia de vainilla
- Take ralladura de 1/2 limón
- Make ready 1 huevo
- Make ready 25 ml leche
- Make ready para el relleno
- Take 400 g dulce de leche repostero o 400g dulce memb/batat + cda agu
Pasta frolla forms the base for most crostatas. It's a sweet pastry, typically enriched with butter and eggs or egg yolk. It's delicate yet easy to roll out and easily patched together if it tears. If you're concerned about using too much flour when rolling out the dough, roll the dough between sheets of parchment.
Steps to make Pasta frola o Pastafrolla:
- Batir la manteca con el azúcar hasta cremar. Agregar el huevo, la esencia de vainilla, la ralladura y la leche y mezclar hasta unificar. Por último, añadir la harina tamizada con el polvo de hornear.
- Integrar bien sin amasar, envolver en papel film (o en un paquete de azúcar vacío, por ejemplo) y llevar a la heladera por media hora (puede reservarse hasta 3 días)
- Enmantecar y enharinar un molde de 22-24cm de diámetro y estirar 2/3 de la masa unos centímetros más grande que el molde. Forrar el molde prolijamente. Luego, con el tercio de masa que sobró formar los tiritas.
- Rellenar con el dulce de leche repostero o derretir a baño María el dulce de membrillo o de batata con una cucharada de agua hasta que se ablande. Luego, verter sobre la masa cruda y enrejar con las tiritas. Si se desea, pincelar con huevo.
- Llevar al horno a 180° por 30'. Se puede decorar con coco rallado o ralladura de limón.
It's delicate yet easy to roll out and easily patched together if it tears. If you're concerned about using too much flour when rolling out the dough, roll the dough between sheets of parchment. Among the most used bases in pastry, pasta frolla is a mixture that is normally prepared with flour, fat, eggs and sugars. Perfect for many sweet and savory preparations from biscuits to tart to strudel or Easter pies like pastiera Napoletana , shortcrust pastry can be made by hand or with the Thermomix. Use a food processor or your hands to make the dough.
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